Lounge of Tomorrow - Need Help with Cinnamon Roll Filling

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- - Need Help with Cinnamon Roll Filling (http://74.208.121.111/LoT/showthread.php?t=9959)

Quote:

Originally Posted by cirquelover (Post 301728)

Are you using a glass or metal pan to bake them in?

I've used both a metal cake pan, a metal cookie sheet with a silicone mat, and a silicone muffin tray. I get the "brown candy" on all of them.

These are ooey gooey. The secret is to pour whipping cream over.

Filling:
1/4 cup butter
1/2 cup brown sugar
2 T light corn syrup
(1/4 cup finely-chopped pecans)

You've got your white roll dough. You roll it out to a 16 x1 2" rectangle. You spread the filling in. You rull it up, jelly-roll style. You seal the edge. You cut the roll into 16 slices. You place them in a greased 9 x 9 x 2" pan. You cover and let rise about 30 min.

Now, your pour 1/2 cup whipping cream over. Bake in a 350 oven for 35 minutes. Invert onto plate.

Enjoy!

Recipe from http://recipes.robbiehaf.com/C/71.htm

Cinnamon Buns like Cinnabon's®
Heavenly cinnamon rolls drizzled in a sweet icing.

Prep. Time: 4:00
Serves: 12 - 15
1 1/2 cups granulated sugar
3 Tbls. ground cinnamon
(2) .25 oz. pkts. active dry yeast
1 tsp. granulated sugar
1 cup 110 degree water
1 cup warm milk
2/3 cups granulated sugar
2/3 cup melted butter OR margarine
2 tsp. salt
2 eggs - slightly beaten
up to 8 cups all-purpose flour
1/2 cup melted butter OR margarine
1 1/2 cups chopped walnuts OR pecans - optional
1/2 cup melted butter OR margarine
1/3 cup granulated sugar
4 cups powdered sugar
2/3 cup melted butter OR margarine
2 tsp. vanilla extract
1 tsp. maple extract - optional, but recommended
up to 6 Tbls. hot water

-Mix together 1 1/2 cups sugar and the cinnamon; set aside.
-In a small bowl, dissolve yeast and 1 tsp. sugar in warm water; set aside.
-In a large bowl, mix together milk, 2/3 cup sugar, 2/3 cup melted butter, salt, and eggs; add yeast mixture and 4 cups of flour to mixture; beat until smooth; stir in enough flour to form a slightly stiff dough.
-Turn dough out onto a well-floured surface and knead for 8 minutes.
-Place dough into a large greased bowl, cover, and allow to rise in a warm place until doubled in size, about 1 - 1 1/2 hours.
-Punch down dough and let rest for 5 minutes.
-Roll dough out onto a floured surface into a 15" X 20" rectangle.
-Brush 1/2 cup melted butter over dough; sprinkle cinnamon sugar evenly over dough; sprinkle nuts evenly over dough, if desired.
-Tightly roll up dough and pinch edges together to seal; cut the roll into 12 - 15 slices using dental floss or thread.
-Coat the bottom of a 13" X 9" X 2" baking pan with 1/2 cup melted butter; sprinkle 1/3 cup sugar evenly in the bottom of the pan.
-Place cinnamon roll slices close together in the prepared pan; cover pan and allow to rise in a warm place for 45 minutes.
-Bake rolls in a 350 degree oven for 25 - 30 minutes, or until golden brown.
-Stir together powdered sugar, 2/3 cup melted butter, and extracts; stir in hot water, 1 Tbls. at a time, until the glaze reaches desired spreading consistency.
-Spread prepared icing over slightly cooled rolls.

Quote:

Originally Posted by Kevy Baby (Post 301694)

Or just go to Cinnabon and pick up a box of six.

What KB said.
Then you take it home, wring out each Cinnabon like a wet rag and collect the filling in a cheesecloth.

I used to work for Cinnabon. We used brown sugar and cinnamon in the center. I would spread the butter on the dough and then spread the Cin/Sugar mixture. After that I would use the rolling pin to lightly press the mixture down. Just roll the rolling pin across. That might help

Did you make the glaze from scratch too, or did that come pre-made?

I had a crapload of cinnamon-infused brown sugar to get rid of so I haven't tried white yet, but I did try buttering the pan and also pressing the filling into the buttered dough and one or both of those seemed to reduce the brown candy effect significantly.

So whoohoo, thanks :)